Ingredients
- 2 eggplants
- 2 tsp salt
- 1/2 cup extra virgin olive oil
- 3 cloves garlic, crushed
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh oregano, chopped
- 1/2 tsp pepper
- 1/4 tsp salt
Methods
Slice the eggplant into ¼ thick rounds and generously sprinkle salt on each piece. Allow them to sit for about 15 minutes to let the salt draw out moisture and reduce bitterness. Use a paper towel to wipe off the salt and moisture from each slice.
For Marinate: Preheat the grill to medium heat. In a large dish, mix olive oil, minced garlic, chopped parsley, oregano, salt, and pepper. Place the eggplant slices in the dish, turning them to coat both sides with the oil mixture.
Grill the eggplant slices for about 6 minutes on each side until they are golden and have grill marks. If the slices become dry or stick to the grill, brush them with more oil.
Once the eggplant is tender and fully cooked, remove it from the grill and place it back in the oil, herb, and garlic mixture. Turn the slices once to coat both sides before transferring them to a serving plate. Spoon any remaining herbs and garlic over the top before serving.
